Sweet potato and salami fritters

A picnic treat that can be made ahead of time and cooked in a kitchen or on any kind of barbecue with a flat plate.

Ingredients

1 cup self-raising flour

2 free-range eggs

3⁄4 cup buttermilk

2 cups sweet potatoes, coarsely grated

1 medium zucchini, coarsely grated

200g sliced sopressa salami, finely sliced into thins

2 cloves garlic, minced

1⁄4 bunch mint leaves, torn

2 sprigs rosemary, finely chopped

Sea-salt akes and freshly ground black pepper, to season

2 Tbsp extra virgin olive oil Aioli, to serve

Pesto, to serve

Micro herbs, to garnish

Method

Combine the flour, eggs and buttermilk in a medium bowl and whisk until smooth. In a large bowl mix together the sweet potato, zucchini, salami, garlic and herbs. Season generously. Add the egg mixture and stir until just combined.

Heat oil in a large frying pan over a medium heat. Cook heaped tablespoons of fritter mix, in batches, for 2 minutes on each side or until they are golden and set. Drain on paper towel. Top with aioli and pesto and then serve garnished with the micro herbs.